Wild Rice

Introduction

Zizania latifolia, also known as Gaogua, Gusun, Gushou, Jiaosun, Gaosun. It is a perennial herbaceous plant of the genus Zizania in the Poaceae family. It is divided into double-season Zizania latifolia and single-season Zizania latifolia (or divided into single-ripe Zizania latifolia and double-ripe Zizania latifolia). Double-season Zizania latifolia (double-ripe Zizania latifolia) has a higher yield and better quality. The ancients called Zizania latifolia "Gu". Before the Tang Dynasty, Zizania latifolia was cultivated as a grain crop. Its seeds were called Gumi or Diaohu, which was one of the "six grains" (稌, 黍, 珰, 鶴, wheat, and 菰). Later, people found that some Zizania latifolia did not produce ears due to infection with smut fungus, and the plants showed no signs of disease. The stems continued to swell and gradually formed a spindle-shaped fleshy stem, which is the Zizania latifolia we eat now. In this way, people used smut fungus to prevent Zizania latifolia from flowering and fruiting, and propagated this diseased deformed plant as a vegetable. It can be used as medicine. In the world, only China and Vietnam cultivate wild rice as a vegetable. Wild rice is known as one of the three best things in Baizhuangzi, Xintai, Shandong (the three best things are wild rice, spring buds, and wild duck eggs), and has been passed down since ancient times. It mostly grows in the Yangtze River and is suitable for growing in fresh water.

Nutritional value of wild rice stem

Water bamboo has the effects of removing heat, quenching thirst, and promoting diuresis, and treating postpartum milk deficiency in women. The nutritional value of water bamboo contains protein, fat, carbohydrates, vitamins, etc. The methods of cooking water bamboo include stir-fried water bamboo, water bamboo rolls, cold water bamboo salad, water bamboo scrambled eggs, braised water bamboo, water bamboo porridge, water bamboo stir-fried with black fungus, mushroom and water bamboo soup, water bamboo stir-fried with dried tofu, water bamboo stir-fried with shredded pork with green pepper, water bamboo stewed with tofu, water bamboo stir-fried with shrimp, water bamboo stir-fried with duck heart, blanched water bamboo, and water bamboo with money.

The efficacy and function of wild rice

Wild rice mainly contains protein, fat, carbohydrate, vitamin B1, vitamin B2, vitamin E, trace carotene and minerals, etc.; the organic nitrogen of young wild rice exists in the form of amino acids, and can provide sulfur, which is easily absorbed by the human body; Chinese medicine believes that wild rice has the effects of removing heat, quenching thirst and diuresis, which is beneficial for icteric hepatitis and postpartum milk deficiency. Wild rice contains rich vitamins that have the effect of fresh wine and has the function of sobering up; the stigmasterol in wild rice can remove active oxygen in the body, inhibit the activity of tyrosinase, thereby preventing the formation of melanin, and it can also soften the stratum corneum on the surface of the skin, making the skin smooth and delicate; Wild rice is suitable for people with hypertension, icteric hepatitis, women with postpartum milk deficiency and alcohol poisoning;

Side effects and contraindications of wild rice stem

People with urinary stones should not eat it frequently; people with weak spleen and stomach, diarrhea and loose stools should avoid eating it.

How to make delicious wild rice stem

How to make wild rice stem:

Sautéed Wild Rice Bamboo

Ingredients: 700 grams of wild rice stem, 25 grams of sesame oil, 5 grams each of dried chili, MSG and salt, 30 grams of soy sauce and 30 peppercorns.

practice:

1. Remove the old roots, shells and inner skin of the wild rice stem, cut into 5 cm thick strips, blanch them in boiling water, remove them and mix with salt and MSG.

2. Use hot oil in a wok to fry the Sichuan peppercorns until they are burnt, then remove and discard. Then fry the chili peppers until they turn black and purple. Add soy sauce, bring to a boil, pour over the mixed wild rice stems, and simmer for a while.

Wild Rice Roll

Ingredients: 5 grams of wild rice stem, 1 carrot, 50 grams of soaked mushrooms, 50 grams of green pepper, 5 grams of shrimp roe, 5 grams of fine salt, 1 gram of MSG, 10 grams of sesame oil, and 50 grams of bean sprout soup.

practice:

1. Cut off the thin end of the wild rice stem, leaving the two ends of the same thickness, put it into a boiling water pot and cook until it is soft, then remove it and use a knife to cut it into thin large slices after it cools down. Remove the stems of the mushrooms and cut them into shreds together with the carrots and green peppers.

2. Put a wok on medium heat, add a little sesame oil and bean sprout soup, add salt, MSG, shrimp roe and bring to a boil, then add wild rice stem slices, carrot shreds, and mushroom shreds and simmer for a while, then serve in a bowl. Blanch the green pepper shreds in boiling water, cool with cold water, drain, add salt, MSG, and sesame oil and mix well.

3. Take a piece of wild rice stem, spread it on a cutting board, add shredded carrots, green peppers and mushrooms, and roll it into a tube as thick as a little finger. Roll it up piece by piece, with the joint facing downward. When serving, cut it into sections with a knife and place them on the plate.

Cold wild rice stem

Ingredients: 500 grams of tender wild rice stem, 1 tablespoon of soy sauce, 1 clove of chopped garlic, 1 teaspoon of sugar, and appropriate amounts of sesame oil and MSG.

practice:

1. Peel the water chestnuts, cut off the old stems, wash and cut into two halves lengthwise. Pat them lightly with the back of a knife to soften them. Put them into a pot of boiling water for about 10 minutes, then take them out and let them cool naturally. Use a knife to cut them into slices or dice, or into strips or sections and place them on a plate.

2. Add soy sauce, minced garlic, sugar, garlic and MSG and mix well.

Oil-scalded wild rice stem

Ingredients: 500 grams of tender wild rice stem, 20 grams of dried shrimp, appropriate amounts of salt, chicken powder and sesame oil.

practice:

1. Peel the water bamboo, cut off the old stems, wash and cut into thin strips; wash the dried shrimps, soak them in warm water until soft, drain and cut into fine pieces, add chicken powder, salt, sesame oil and a small amount of water to make juice.

2. Heat the wok with oil until it is 70% hot. Place the shredded wild rice in a colander and blanch it in the oil for 2-3 times. When the wild rice is soft, place it on a plate until it is all cooked. Place another plate upside down on the wild rice, squeeze out the oil from the wild rice, pour the prepared sauce on it, and mix well.

Fried eggs with wild rice stem

Ingredients: 2 eggs, 100g water chestnuts, vegetable oil, salt, chopped green onions, and broth as needed.

practice:

1. Wash and peel the water chestnuts, and cut into thick strips; beat the eggs into a bowl, add a little salt and stir well.

2. Heat the oil in a pan, add the shredded water chestnuts and stir-fry for a few times, add salt and broth, and when the soup is dry, serve it in a bowl.

3. Pour a little oil into the pan, fry the eggs, then add the water chestnuts and chopped green onions and stir-fry together. Add salt and continue to stir-fry for a few more times until the water chestnuts and eggs are broken into pieces.

Money money wild rice stem

Ingredients: 200 grams of wild rice stems as big as a copper coin, 150 grams of minced pork, 2 eggs, half a spoon of sesame seeds, soy sauce, fine salt, green onion, ginger, appropriate amount of 45° water starch, 2 spoons of dry starch, and 75 grams of cooking oil.

practice:

1. Add chopped green onion and ginger, water starch, fine salt, soy sauce, and egg white to the minced meat and mix well to make meat filling. Separate the egg white and egg yolk, mix the egg white with dry cornstarch to make egg white paste.

2. Cut the wild rice stem into round slices about 3-4 cm thick, about 25-30 slices in total, lay them flat, spread the egg white paste on them, and then add the meat filling the size of small meatballs. Use a scraper dipped in water to smooth it, sprinkle a few sesame seeds on it, and then use a scraper to compact it into a raw dough.

3. Heat a frying pan, spread a small amount of oil on the bottom of the pan, put the raw dough with the meat filling facing up, fry it over medium-low heat until the bottom turns light yellow, turn it over and fry it again, and serve it in a bowl. Serve with tomato sauce or spicy soy sauce for dipping.

Braised wild rice stem

Ingredients: 500 grams of wild rice stem, 150 grams of pork belly, two red peppers, a large piece of ginger, four star anises, two or three slices of cinnamon, 10 grams of rock sugar, a teaspoon of dark soy sauce, two teaspoons of salt, a large spoonful of cooking wine, green onions, and chicken essence as appropriate.

practice:

1. Chop the shallot, slice the ginger, and cut the red pepper into large pieces;

2. Peel the wild rice stem and cut into large pieces with a rolling knife;

3. Cut the pork belly into large pieces, pour a proper amount of oil into the wok, heat it up to 60% hot, then turn to low heat, add ginger slices, star anise, cinnamon, and pork belly in turn, and fry for a few minutes until the fat in the pork belly skin is extracted;

4. Add cooking wine, rock sugar and dark soy sauce and simmer for 2-3 minutes;

5. Add wild rice stem and stir well, add salt and half pot of water, stir well, boil over high heat, then simmer over medium heat;

6. When the water is reduced to 80%, add the red pepper slices and turn to high heat to dry. When removing from the heat, add a small amount of chicken essence to season.

Wild Rice Porridge

Ingredients: 100g wheat flour, 150g wild rice stem, 2g salt

practice:

1. Cut off the old roots of wild rice stem, peel off the shell, peel off the skin, rinse and cut into fine dices;

2. Marinate the wild rice stem with salt;

3. Put wheat flour into a bowl and mix it into a paste with warm water;

4. Add about 1000 ml of cold water to the pot and bring to a boil;

5. After the water boils, pour in the wheat flour paste and wild rice stem diced, stir well, and cook until the porridge is thick;

6. Adjust the taste with salt, simmer for a while, then serve.

Fried black fungus with wild rice stem

Ingredients: 1 pound of wild rice stem, 15 grams of soaked dried black fungus; 4-5 cloves of garlic, 1 teaspoon of salt and sugar.

practice:

1. Peel and wash the wild rice stem, slice it and set aside;

2. Chop 4-5 cloves of garlic into fine pieces and set aside;

3. After the fungus is soaked, wash it, blanch it with boiling water, drain it and set aside;

4. When the pan is hot, add a little oil, add the wild rice slices and stir-fry quickly;

5. Continue to add the black fungus and stir-fry quickly;

6. Add salt and sugar to season, then add minced garlic, stir well and serve.

Mushroom and wild rice stem soup

Ingredients: 500 grams of tender wild rice stem, 2 tablespoons of oyster sauce, Shaoxing wine, salt, sugar, pepper, water starch and chicken powder as appropriate.

Material:

1. Peel the water chestnuts, cut off the old roots, wash them, split them open, and cut them into slices obliquely.

2. Heat about 500 grams of oil over high heat until it is 50% hot, add the wild rice stems and fry for a while, then remove from the oil and set aside.

3. Wash the wok, place it on low heat, heat oyster sauce, pour in wild rice stem and stir-fry, add Shaoxing wine, add half a cup of water, chicken powder, salt, pepper and a small amount of sugar, cover and simmer for about 3 minutes, add water starch to thicken, drizzle with sesame oil and serve.

Fried wild rice stem with tofu

Ingredients: 300g wild rice stem, 200g dried tofu, some green pepper, some salt

practice:

1. Wash wild rice stem and remove the hard skin, wash the green pepper

2. Choose the tofu with a sauce color and cut it into thin slices.

3. Cut the wild rice stem into two halves, and then cut into slices about the same width as the dried tofu.

4. Bring a small pot of water to a boil, pour the wild rice stem slices in and blanch them for a short time. After blanching, dry them.

5. Put a proper amount of salad oil in the wok, add the green pepper shreds and stir-fry for 2 minutes.

6. Pour in the wild rice stem slices and dried tofu slices, stir-fry together, add a little salt to season, and remove from the pan.

7. The fried wild rice stem with dried tofu is ready.

Stir-fried pork with wild rice stem and green pepper

Ingredients: 2 wild rice stems, 1 carrot, 1 green pepper, 50 grams of pork, some oil, a little salt, a little chicken stock

practice:

1. Wash and cut wild rice stem, carrot, green pepper and meat into shreds;

2. Heat the oil pan;

3. Add shredded pork and stir-fry;

4. Add green pepper and stir-fry for 2 minutes;

5. Then add carrots and stir-fry;

6. Add wild rice stem and stir-fry;

7. Add a little water, stir-fry, cover and cook over high heat for 3 minutes;

8. Then add a little salt and stir-fry for 2 minutes;

9. After 2 minutes, add a little chicken essence and stir-fry evenly before serving.

Braised Tofu with Wild Rice

Ingredients: 3 wild rice stems, half a small carrot, 250 grams of old tofu, green onion, ginger, salt, chicken essence, cooking oil

practice:

1. Prepare all ingredients.

2. Wash the wild rice stem and carrots, and cut into thin slices.

3. Wash the tofu, cut into thin slices and set aside.

4. Heat the wok, pour in cooking oil, add onion and ginger and stir-fry until fragrant.

5. Pour in the wild rice slices and stir-fry for a while. 6. Stir-fry for about 2 minutes and add appropriate amount of salt.

7. Pour half a bowl of water along the edge of the pot. The wild rice stem is relatively dry, so the water will be consumed quickly.

8. After the wild rice stem becomes soft, add the carrot slices and stir-fry for about half a minute, then pour in the tofu.

10. Use the remaining water in the pot to lightly cook the tofu without stirring vigorously. After about 1 minute, when all the ingredients are almost cooked, add a small amount of chicken essence and mix well, then turn off the heat and serve.

Fried duck heart with wild rice stem

Ingredients: Wild rice stem, duck heart, green pepper, water-soaked black fungus, salt, chicken essence, sugar, white wine

practice:

1. Prepare an appropriate amount of duck heart for later use;

2. Cut the duck heart, wash off the blood, drain and add appropriate amount of salt and white wine to marinate;

3. Rinse the marinated duck heart with clean water several times, put it into a hot pan with cold oil and stir-fry for later use;

4. Cut wild rice stem into thin slices and sprinkle a little salt on it for later use;

5. Cut the green pepper into thin slices and set aside;

6. Soak the dried fungus and wash it for later use;

7. Add a little oil to the pan, heat it up and set aside;

8. Add wild rice stem and stir-fry;

9. Add the soaked black fungus and stir well for later use;

10. Pour a little water along the edge of the pot, bring to a boil over high heat, then turn to low heat for 2 minutes, add green pepper slices and stir-fry evenly;

11. Add the duck heart and stir-fry evenly, then add appropriate amount of salt, chicken essence and sugar, season, stir-fry slightly, add appropriate amount of pepper powder, stir-fry evenly and serve.

Fried shrimp with wild rice stem

Ingredients: 300g shrimp, 250g wild rice stem, 30g peas

Seasoning: 40 grams of egg white, 15 grams of green onion, 15 grams of ginger, 2 grams of salt, 2 grams of MSG, 5 grams of starch peas, and 20 grams of vegetable oil.

practice:

1. Peel the shrimps, remove their heads and tails, and slice them with a razor blade;

2. Add egg white, salt and water starch and mix well;

3. Peel the wild rice stem, cut it into two halves, and slice it diagonally;

4. Heat vegetable oil in a hot pan, add shrimps and cut into pieces;

5. Heat the remaining oil in the pan, add chopped green onion and ginger and stir-fry until fragrant;

6. Add wild rice stem and stir-fry;

7. Then cook 20 grams of broth, add seasonings, add shrimps and green peas, stir-fry for a few times, drizzle with cooking oil and serve.

Medicinal value of wild rice stem

Medicinal water bamboo shoots can clear away dampness and heat, detoxify, and promote lactation. The stigmasterol in it can remove active oxygen in the body, inhibit the activity of tyrosinase, and thus prevent the production of melanin. It can also soften the stratum corneum on the skin surface, making the skin smooth and delicate, and the flesh tender.

1. Diuretic, thirst quencher, alcohol detoxification

Water chestnut is sweet and cold, slippery and sharp in nature. It can not only promote diuresis and remove water, and assist in the treatment of edema of the limbs, difficulty urinating, etc., but also can clear away heat, relieve restlessness and quench thirst. It is especially suitable for consumption in summer. It can clear away heat and promote bowel movements, relieve restlessness and relieve alcohol, and can also remove alcohol toxicity and treat drunkenness.

2. Replenish the body

Water bamboo contains more carbohydrates, proteins, fats, etc., which can supplement the human body's nutrients and have the effect of strengthening the body.

3.茭白 can relieve jaundice and is beneficial for jaundice-type hepatitis